Delta Gamma cook book

Clear Tomato Soup 2 cups tomato juice, strained 6 cloves 1 cup soup stock 2 bay leaves ]/2 tablespoon sugar several pepper corns 1 tablespoon corn starch Simmer for about five minutes all ingredients, except the corn starch. Strain and return to the stove, adding the corn starch dissolved in a little water, and salt to taste. When serving add a little whipped cream to the top of each cup of soup and sprinkle a little chopped parsley on cream. Mary Louise Longbrake (Lambda). Vegetable Soup For a vegetable soup use Blanche Garten's consomme recipe and add three medium sized potatoes. Omit bay leaf and cloves and chop all vegetables. Do not strain. Cod Fish Balls 2 cups raw salt fish 1 egg, well beaten 2 pints potatoes 3^ saltspoon pepper 2 teaspoons butter more salt if needed Wash the fish, pick in pieces and free from bones. Pare potatoes and cut in quarters. Put potatoes and fish into boiling water, and boil until potatoes are soft. Be careful not to let them boil long enough to become soggy. Drain off all the water. Mash and beat fish and potatoes, while piping hot, until very light, add the butter and pepper. When slightly cool add the egg, shape into balls, slip into a basket and fry in smoking hot lard. Mabel M. Bryan (Sigma). Cod Fish Balls 1 cup picked cod fish 2 heaping cups raw potatoes 2 hard boiled eggs, chopped fine 1 raw egg, well beaten Boil potatoes and cod fish until done, drain carefully, mash and beat until creamy, add boiled chopped eggs, beaten egg, dash of pepper, beat all together, roll in flour and fry in hot lard or "Crisco." Dorothy Dyrenforth (Sigma). Deviled Clams 20 large clams 2 tablespoons butter * 2 onions 2 tomatoes 1 egg Chop all ingredients. Put butter in frying pan, add chopped onion and cook ten minutes. Put in clams and tomatoes, cook about five minutes, then add egg well beaten, and as soon as the mixture thickens, remove from the fire. Season with salt and pepper. Put mixture into ramekins, cover with buttered crumbs and brown in the oven before serving. Bertha Betts (Chi). Crab Flake Cocktails One-fourth cup crab meat in flakes for each cocktail. Season with one tablespoon each of sherry wine and lemon juice, three or four drops of tobasco sauce, one teaspoon of finely chopped celery, and salt to taste. Chill thoroughly, serve in cocktail glasses or green pepper cases on beds of crushed ice. Bertha Betts (Chi). Deviled Crabs 1 cup crab meat, picked from shells of well boiled crabs 2 tablespoons fine bread or cracker crumbs yolks 2 hard boiled eggs, chopped juice of a lemon Y2 teaspoon mustard a little cayenne pepper and salt 1 cup drawn butter Mix one spoon crumbs with chopped crab meat, yolks, seasoning and butter. Fill scallop shells with mixture, sift crumbs over top, heat to light brown in quick oven. Helen Ryals (Phi). Deviled Crabs 1 can crab meat 1 egg, not beaten Y2 teaspoon mustard 2 tablespoons olive oil 1 saltspoon salt Y2 cup cream or milk Flake crab meat slightly , and add dry and then hquid ingredients . Put bread crumbs and bits of butter on top of dish. Bake in large dish one-half hour or in shells or ramekins fifteen minutes. Nell B. Cochran (Sigma). * Finnan Haddie